Vanilla macarons with smooth vanilla shells and a fluffy vanilla bean white chocolate ganache for a perfect classic macaron.
As a French baker, I rely on this vanilla macaron recipe for smooth shells, neat feet, and a true vanilla flavor.
Light, crisp shells with a soft center and a creamy vanilla bean ganache—simple, consistent, and perfect every time.
Why you'll love this recipe
- Perfect vanilla flavor - Real vanilla bean gives deep, clean vanilla notes in every bite.
- Smooth macaron shells - Shiny tops, neat feet, and a light texture using the Italian method.
- Reliable for any baker - Stable batter, consistent results, and a creamy vanilla ganache that always sets.
Ingredient you need
- Almond flour: Extra-fine blanched almond flour for smooth shells; hazelnut flour works too.
- Powdered sugar: Sifted icing sugar to keep the macaron tops smooth.
- Egg whites: Aged egg whites at room temperature for a stable Italian meringue.
- Sugar syrup: Granulated sugar and water cooked for the Italian meringue.
- Vanilla: Vanilla bean seeds or vanilla bean paste to flavor the shells.
- White chocolate: High-quality white chocolate (30% cocoa butter, like Valrhona or Callebaut) for a balanced ganache.
- Heavy cream: Full-fat cream (30%+) to whip the vanilla ganache.
- Vanilla flavor: Half a vanilla bean or pure vanilla extract for the ganache.
Best tips for macarons
- Use fine almond flour: Extra-fine almond flour gives smooth macaron shells and prevents bumps.
- Sift the dry mix: Almond flour + powdered sugar must be fully sifted for even tops.
- Age the egg whites: Aged whites at room temperature make the Italian meringue more stable.
- Cook the syrup to 244°F /118°C: The right temperature ensures a strong, glossy meringue.
- Stop folding at the lava stage: The macaron batter should flow slowly and settle on its own.
How to make vanilla macaron
Sift the almond flour and powdered sugar into a bowl, add the egg whites + vanilla, and mix until smooth (thick almond paste). Set aside.
Cook the sugar + water in a saucepan until 244°F / 118°C. When the syrup reaches 230°F / 110°C, whisk the second egg white in the stand mixer until frothy.
Pour the hot syrup in a thin stream over the egg white on low speed, then whip on high until the Italian meringue is glossy with stiff peaks.
Fold a small amount of meringue into the almond paste to loosen it, then fold in the rest gently until the batter flows like lava (macaronage).
Pipe the shells onto a parchment-lined or silicone macaron mat. Tap the tray to release air bubbles.
Bake at 320°F / 160°C for 12–14 minutes, one tray at a time. Let the shells cool completely before filling.
Heat the cream with vanilla, pour over chopped white chocolate, mix into a smooth ganache, cover, and chill 3 hours.
Whip the chilled ganache briefly until creamy.
Pipe the filling on one shell and sandwich with a matching shell.
Rest the macarons in the fridge for at least 1 hour before serving.
Storage
- Fridge: Keep vanilla macarons in an airtight box in the fridge for 3–5 days.
- Freeze: They also freeze well for up to 1 month; thaw in the fridge before serving.
Recipe variations
- Vanilla bean macarons – Use scraped vanilla bean in shells and ganache.
- White chocolate macarons – Swap vanilla ganache for plain white chocolate ganache.
- Almond-vanilla macarons – Add a touch of almond extract to the filling.
- Lemon-vanilla macarons – Add lemon zest to the ganache.
- Birthday macarons – Add rainbow sprinkles inside the filling.
Recipe FAQ
Why are my macaron shells hollow?
Usually under-mixed or over-mixed batter; adjust the macaronage.
Why do my macarons crack?
Too much air in the batter or oven too hot; tap the tray and check temperature.
Can I make vanilla macarons ahead?
Yes, fill them and rest in the fridge overnight; they taste better the next day.
Can I use vanilla extract instead of vanilla bean?
Yes, pure vanilla extract works well.
Why don’t I get feet on my macarons?
Oven temperature or meringue stability; make sure the Italian meringue has stiff peaks.
More vanilla recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Vanilla Macarons
- Total Time: 42 minutes
- Yield: 20 macarons
Description
Delicious vanilla macarons with smooth shells and a creamy white chocolate vanilla ganache (about 20 macarons – 40 shells).
Ingredients
Macaron shells
- 100 g powdered sugar (¾ cup)
- 100 g almond flour (1 cup)
- 38 g egg white – room temp (from 1 large egg)
- 100 g granulated sugar (½ cup)
- 25 ml water (1 ½ tbsp)
- 38 g egg white – room temp (from 1 large egg)
- Vanilla bean seeds
Vanilla ganache
- 100 g white chocolate chips
- 140 ml heavy cream – full fat
- ½ vanilla bean
Instructions
Make the macaron shells
- Mix the powdered sugar and almond flour, then sift or blend in a food processor.
- Add the first egg white and vanilla and mix until you have a thick paste.
- Heat the sugar and water in a saucepan until the syrup reaches 230°F / 110°C.
- When the syrup approaches temperature, whip the second egg white in a stand mixer until foamy.
- At 244°F / 118°C, drizzle the syrup over the egg white while mixing on low, then whip to stiff, glossy meringue.
- Loosen the almond paste with a small amount of meringue, then fold in the rest until the batter flows in a ribbon.
- Preheat oven to 320°F / 160°C and line baking sheets.
- Pipe small rounds, tap the tray to release air bubbles, and bake 12–13 minutes one tray at a time.
- Let the shells cool completely.
Make the vanilla ganache
- Heat the cream with the scraped vanilla bean.
- Pour the hot cream over the chopped white chocolate and mix until smooth.
- Cover and chill for 3 hours, then whip 1–2 minutes until thick and creamy.
- Pipe the ganache onto one shell and close with a matching shell.
- Chill the filled macarons at least 1 hour before serving.
Notes
Storage: Refrigerate filled macarons in an airtight box up to 4–5 days; shells alone keep 5 days at room temperature.
Pro Tips:
- Use a digital scale for accurate ratios.
- Sift almond flour + powdered sugar for smooth shells.
- Stop folding when the batter forms a slow ribbon.
- Bake one tray at a time for even results.
- Rest filled macarons in the fridge before eating for the best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: macarons, cookies
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 97
- Sugar: 13.1 g
- Sodium: 10.2 mg
- Fat: 2.5 g
- Carbohydrates: 13.9 g
- Protein: 1.4 g
- Cholesterol: 1.1 mg
Sarah
Thanks for the recipe, do you have the link to the macaron mat? Is it a buyer's brand?
Fadela
Hello, that's the one: https://amzn.to/3Zg8FjV
Kadia
Hello, is the ganache a white chocolate with heavy cream?
Fadela
Hello yes that's it
Loulou
Hello, is it 140 g or 140 ml of cream for the ganache please?
Fadela
Hello it's 140g.
Julie
Hello, what brand of cream would you recommend? Thank you
Fadela
Hello, it doesn't matter if it has at least 30% fat.
Alex
I made it, it's great, thank you very much.
Fadela
Thanks !
Jo
Do you dry the macarons before baking?
Fadela
Hello, Yes, no drying time needed for the Italian meringue shells.
Lenthe
Can you also use Vanilla extract as the Vanilla Bean? if yes, how much?
Fadela
Yes, you can use vanilla extract instead of vanilla bean. I recommend about 1 to 1 ½ teaspoons, depending on how strong you want the flavor.